220 PROFITABLE POULTRY PRODUCTION 



are removed with the right hand, and also the stiff 

 feathers at the shoulder joints. Tail feathers come 

 next, with one quick twisting motion. The right 

 liand is then passed rapidly down the back, from 

 rump to neck, removing the feathers with thumb 

 and forefinger. 



The bird is then shifted to the right ha«d, and 

 the left hand used in picking the soft feathers from 

 the breast. If the sticking has been done properly 

 the feathers will all come out easily. The bird is 

 again held in the left hand while the feathers are 

 quickly stripped except the upper 3 inches on the 

 neck, the feathers on the outer joints of the wings 

 and a narrow ring around the hocks. 



Shaping gives chickens a compact, plump appear- 

 ance, and the returns received are greater than from 

 those shipped rough and unprepared. The shaper 

 is made by nailing two %-inch boards together at 

 right angles, so as to form a trough of 6 inches, 

 inside measurement and of desired length. As soon 

 as the chicken is plucked, its legs are placed along- 

 side its breast; then, with its breast downward, it 

 is forced down into the angle of the shaper, covered 

 with paper and a brick put on top to shape it, also 

 one against its side to hold it in position. It is 

 allowed to remain thus for at least six hours. After 

 being thoroughly cooled and its skin being thor- 

 oughly dried, the chicken should be packed. 



